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  • Elissa Strassman

Roasted Delicata Squash with Brussel Sprouts and Spinach

Serves 2-4



Ingredients:


1 Delicata Squash(10-16oz), rinsed, halved, deseeded, and cut into ½ inch slices

10-12 oz. Brussel Sprouts, rinsed, cut in half(quartered if large)

1 Small Red Onion, cut in ½ inch slices and quartered

3 oz Spinach, rinsed and patted dry

Salt, Pepper, Garlic Powder and Dried Oregano to Taste

Nonstick Olive Oil Cooking Spray, or 1 tablespoon Olive Oil 


Method: 


Preheat the oven to 425 degrees Fahrenheit. 

Spray a large baking sheet with non-stick cooking spray, spread the delicata squash, brussel sprouts, and red onion over the pan. 


Spray the top of the vegetables with nonstick cooking spray, or drizzle with olive oil. Sprinkle salt, pepper, garlic powder, and oregano, over the vegetables, to taste. Mix vegetables to incorporate seasoning. Spread in an even layer, making sure not to overlay.  


Place the baking sheet in the oven and roast for 25-45 minutes, until brown and crispy. Be sure to watch for desired doneness. 


Meanwhile, place spinach in a large bowl. As soon as vegetables come out of the oven, place over the spinach and toss to combine. 


Enjoy!



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